Or alternate title of "Damn, you haven't blogged in ages and something at work spurred you to write this". Which is true. For those who don't know, I've opened a restaurant in Bremerton WA called Orion (Yeah it's a fb 'fan' page -but at the moment it's getting the job done) there's also the obligatory Yelp and Urb

I've got a more informative post in the works, just a couple things you should know before I move on to this video from Micheal Ruhlman. 1. I'm no longer at Scratch. 2. I'm in the process of opening a restaurant in Bremerton WA. 3. Yep, no longer in Oregon 4. Don't have home internet yet, thank god for tethering. Awareness

Well, hello there...it's been a while. #1 Brie, Bacon, Pickled Beet #2 Bellini, Caviar, Creme Fraiche

I'm not one to get political on this here blog, but I just couldn't pass this up because amazingly it has to do with the restaurant industry in Oregon. Please, allow me to give to you - insanity. I really don't even know where to start with this. Well, actually I do - lets go with the million-dollar former basketball hack w

Remember when you were a kid (or even maybe now) and you'd go to The Spaghetti Factory? After the meal they'd bring a small bowl of green ice cream? Yeah, I wasn't a big fan of it, until I got older. This is Chef's play on said ice cream. A bit more decadent, I do believe. Also sorry for the lack of posting this week, I've

Sorry for the tardiness of this post, decided to take a couple 'mental' days. First off, I should have taken notes, I figured with my mind being a steel trap and all (yeah right, those who know me - know how untrue that is) that I'd be able to remember and recall everything that went down my gullet. I did get pictures so th

Would ya look at these two guys? Wouldn't you want them to cook for you? This shot of our other Sous Chef Rob and the big guy of course is Chef. I'm still trying to collect my thoughts about last nights shindig. Lets just say, I'm hoping that the massive turn out last night, means that we'll do this again next year. I'll be

Thought I'd drop a quick note, that tonights the night for Foodportunity Oregon at the Heathman Hotel downtown. A lot of great restaurants are going to be in attendance and serving up some of their best dishes. There's networking opportunities, and just a whole lot of fun. You can get tickets through Brown Paper Tickets and

Another great video from Doc. If you haven't checked out "Docsconz" I highly suggest that you change that - and go a'readin'. Link to his blog is at the end of this post, and over on the side bar. In the second half of August I had the opportunity to travel to Copenhagen and visit noma, the restaurant now consider

I took this when we were on our way back from my son's 8th grade graduation in June. We were driving along the Columbia Gorge and the cloud formations were too cool looking - not to stop and take some pictures.

This was another course from the tasting menu we did for my family (Mom,Dad & Kiddo). Chef called a "French" burrito for the lack of a better term. It's black cod wrapped in a chive crepe. The sauce is a sweet corn beurre blanc, on the other side of the plate is a basil coulis with a Oregon cherry tomato.

You've probably seen me tweet about this a lot, well more like re-tweets but you get the idea. This is going to be a great event, and the first time that it's been held in the Portland market. Do you want to rub elbows with the PDX food community? Are you a blogger, food writer or critic? This is the event for you. If you c

This was a recent special we did. A double cut pork chop, a high end mac and cheese w/ sauted green beans. This special lasted all of about an hour before it was gone. And in the background, that's our shrimp risotto.

Hope everyone is getting to enjoy their labor day weekend, since things are a bit slow I figured I'd do a bit of cross promoting here. Head on over to Geek. Cred. to check me out waxing poetic about another time, and sometimes universe. "Roll For initiative". I take a look at a younger gaming me, so if your intere

This is one of the first years I've attended the Oregon State Fair on opening weekend, and the BBQ'ers were in full force. While I didn't have any of his offerings, I did have some Q. I wasn't overly impressed with what I had, good but not great. Enjoy your Labor Day weekend!

[The restaurant is on a mini staycation, and we'll be returning to the kitchen on Friday. I've been wrapped up in the launch of Geek. Cred. and working on other projects. Things will be getting back to what I deem as 'normal' soon. So I bring you another installment of "From The Vault"] ***** NFTL: Of wolf packs a

On Saturday I posted about sushi restaurant Sinju and Guido Rahr who was banned from the restaurant after; objecting to the endangered Blue Fin that was on Sinju's menu. Go ahead and click that link, I'll wait for you to catch up - if you aren't already. This comes from the Atlantic, and was posted yesterday.Though it seems

Let this serve as an example of what not to do. Guido Rahr is the head of the Wild Salmon Center here in Portland, and he's been dining at Sinju for nearly a decade. Well that's come to an end, as he's been banned from dining at the restaurant. You see, he saw that Atlantic Blue Fin tuna was on the menu, and wanted to educa

Another shot of our trip to Mount St. Helen's while my son was visiting. This time we stopped on what was/is the edge of the blast zone.

[I think it's time once again; to dip into the PFO vault. This one dates back to September of last year, I had never had Padron peppers before - and picked some up at the PSU Farmers Market. This shot was taken with my old camera, and in my opinion one of the best shots I coaxed out of it.I think this shot earned my only &q

If there is one video you watch today, make it this one. Wylie is firing on all cylinders and tackles a lot of subjects, he's well informed - great speaker. This is well worth the time investment, it will take you watch this. I think one of my favorite parts, is his take on "Farm To Table"..and to that all I have

Last week while my son was in town, we brought them out for dinner. I figured we'd just go off the menu - silly me for thinking. Chef decided that we'd do a tasting menu, and go all but completely off the menu. Pictured above is called "meat loaf" because honestly we couldn't think of a better name. But it's far f

A tiny picturesque town nestled near the Zion National Park, it's been named one of the Top 10 "Prettiest" cities in the United States. Not a chain restaurant in site, and for good reason. It's not what the town wants, they have a plan and they're sticking to it. Cannon Beach has the same type ordinance in place,

Not only was Mount St. Helens looking great last Sunday, but so was Mount. Adams. As you can see, there were no clouds what so ever. I couldn't have asked for a better day to share with my son, and take some pictures.

If you haven't read Studio Kitchen, you really should. Shola puts up New Rules from time to time - and while some of them I'm not all that agreeable with, this particular one hits the nail on the head. ALL food served in restaurants ultimately comes from a FARM somewhere. All of it. ALL food served in restaurants will be se

[Just like any good T.V. show, or any show for that matter there are re-runs. So I figured while my son is still in town, I'd dip into the 'vault', so please enjoy this one from July 8th, 2010.] **** NFTL: Drop Dead Legs Remember those Saturday mornings after a football game? You sleep a bit later than normal, but when you

I've lived the Pacific Northwest for most of my life, and never once (until now) been to Mount St. Helens. I wasn't even in state when it blew it's top in 1980. We were living in San Diego at the time (my Dad was in the Navy), and the only reason we found out what had happened, is that a friend of the family called my mothe

It took me a minute or two to wrap my head around chicken and waffles; but this takes the cake (see what I did there?). How about tasty Red Velvet Fried chicken with cream cheese garlic mashed potatoes. Here's the low down. At first glance, it’ll look like a heaping plate of leg, thigh and breast. But upon further inspect

Yes it's been a bit quiet. But I've got an good excuse, really. For some reason though the word 'excuse' makes me cringe, but there is a viable reason - why Notes is two days late and silence yesterday. As you most likely read on Tuesday I was up at Ft. Stevens camping with my parents and teenage son. I only get to see him

As you're reading this, my son and I are most likely getting ready to head back from beautiful Ft. Stevens (full report-ish when I return.). Nothing like a family trip with the kiddo and parents. So I leave you with this picture enjoy (I would've taken pictures, but my dumbass forgot my camera at work of all places.).